Herby Roasted Chicken

If you’re going to dabble in Sunday food prep this is a good place to start. A roasted chicken is a pretty solid start to the week and can be worked into sandos, salads, soups and a very chic chicken stew (more on this below). I’m in the business of always buying a whole chicken over a tray of specific pieces, it’s not only cheaper but you have the bones to make a brilliant roasted chicken stock afterwards.

You’ll need

1 whole free-range chicken
1 lemon (rind grated and lemon left whole)
4 cloves garlic
1 ½ cups of mixed herbs (I used sage, thyme, dill, oregano, rosemary, and parsley from the garden but just whatever you can get your hands on)
¼ cup olive oil
3 tbsp flakey salt
1 cup of white wine, stock or water

Make it

Heat the oven to 180˚C and pop your chicken into a deep dish baking tray. Blitz the lemon rind, herbs, garlic, oil and salt into a lush green paste and lather over the chicken. Pop the lemon into the cavity and give it all an extra drizzle of oil and sprinkle salt. Add the wine (or water or stock) to the bottom of the pan and place the chicken in the oven for 50-60mins till it’s golden on top and the juices run clear when you poke a knife into the leg. Leave it to rest for at least 20 mins before carving up (or pulling off the bone) and tossing back through the pan juices.